U Doctoral Student Recognized for Sustainable Food Initiatives

July 30, 2014 — Kathleen Hunt, sustainability coordinator for Dining Services at the University of Utah, was recently honored with the 2014 Green Champion Student Award for excellence in sustainable dining by the National Association of College and University Food Services. In addition to her role with Dining Services, Hunt is a communication doctoral candidate studying food security.

She was recognized for her work in furthering Dining Services’ sustainability mission, which includes responsible dining, food sustainability education, waste management and developing dynamic partnerships.

“Katie’s contributions have strengthened a culture of social and environmental responsibility on campus,” said Reggie Conerly, director of Dining Services. “Her enthusiasm is contagious, and she has helped bring sustainability to the forefront of our operations — from the kitchen to the classroom.”

Through a campus grant program, Hunt oversaw Dining Services’ participation in the Real Food Challenge, a nonprofit program aimed at analyzing food purchasing habits and quantifying the amount of “real food” served at colleges and universities across the country. She also taught undergraduate service-learning classes that created awareness of anti-hunger advocacy campaigns across campus; partnered with the Salt Lake City Rescue Mission to donate unused, prepared food from campus to those in need; and she was responsible for introducing a produce passport and veggie valet to the campus farmers market.

“This award recognizes all of the efforts and contributions made by the Dining Services team campus and indicates our dedication and commitment to the students, partnerships and communities we serve,” Hunt said.

About the NACUFS Sustainability Awards:

The annual Sustainability Awards recognize National Association of College and University Food Services member institutions that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability, specifically as it relates to campus dining operations.

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